Prepare Raspberry Sauce: In a medium saucepan, combine raspberry preserves and a splash of water. Heat over medium heat, stirring continuously for 3-5 minutes until boiling and slightly thickened. Strain through a fine sieve to remove seeds and let it cool completely.

Make the Crust: Preheat oven to 325°F. Crush chocolate sandwich cookies into fine crumbs and mix with melted butter. Press into the bottom of a lined baking pan and bake for 10 minutes. Let cool.

Create the Ganache: Heat heavy cream until steaming, pour over white chocolate chips, let sit, then whisk until smooth.

Prepare the Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Mix in cooled ganache and yogurt, then add eggs one at a time.

Layer the Cheesecake: Spread cheesecake mixture over the crust, dollop raspberry sauce and swirl gently, then pour remaining mixture on top and repeat.

Bake the Cheesecake Bars: Bake for 45-48 minutes until edges are set. Let cool completely.

Chill and Serve: Refrigerate for at least 4-6 hours, then cut into squares and serve.